SOPA DE POLLO CON CEBADA {CHICKEN BARLEY SOUP}

1. It´s raining cats and dogs yesterday in San Sebastián, the weather is 100% Autumn and you know I love that. I feel I´m much more creative and I use my time much better during this season. I´m coming back with an autumn recipe and with an ingredient that I have never used before or had in my pantry, and this turned a humble soup into a creamy pottage thanks to a recipe I have from Nigella Lawson, another cook whose books have also a place in my bookshelves.

1. This thick, creamy soup, somewhere cosily between a stew and a sticky risotto it´s something perfect for a day like that or well, any other day you wish to warm your body and soul. Besides, with all those veggies that we all have at home, it was really gorgeous. I boiled the barley ahead, simply because I didn´t know what to do with it and to experiment a bit, the truth is that after following the packet instructions I realised that it also boils well when added with the rest of the ingredients. This is going to be a keeper in my house. By the way, this picture below, of a rainy Donostia, is not mine, I´ve "stolen" it from www.sistersandthecity.com.

SOPA DE POLLO CON CEBADA

Tiempo de preparación 1 hora. En olla rápida 15 minutos

Dificultad: Muy fácil 

INGREDIENTES PARA 4 PERSONAS 300 gramos de puerros, cortados en lonchitas 

300 gramos de zanahorias, peladas y cortadas en trozos grandes 

300 gramos de nabos, pelados y cortados en cubitos 

175 gramos de cebada en grano 

2 muslos de pollo

1 litro y medio de caldo de pollo, natural o de tetra-brik 

1 cucharada grande de mostaza inglesa 

Perejil fresco 

Champiñones al gusto, opcional

PROCEDIMIENTO 

1. Limpiar los puerros mogollón. Picar, pelar y preparar todas las verduras. Echar el caldo en una jarra y disolver la mostaza en el caldo. Poner las verduras a cocer con el caldo de pollo en una cazuela grande con tapa o en la olla rápida. Añadir los muslos de pollo y la cebada.

2. Retirar la carne del pollo e incorporarla a la sopa. Picar un poco de perejil para adornar. 

CHICKEN BARLEY SOUP

Hands on time: 1 hour - in pressure cook 15 minutes

Difficulty: Very easy

INGREDIENTS serves 4

300gr leeks sliced

300gr carrots, peeled and cut into chunky batons

300gr turnips or parsnips, peeled and cut into cubes

175 grs barley

2 chicken legs 

1 and a half chicken stock, homemade or not

1 tbsp english mustard

1 bunch of fresh flatleaf parsley

Mushrooms, I used some leftover but this is optional

PROCEDIMIENTO

1. Clean the leeks thoroughly, and when I say clean I mean it. Peel and prepare all the vegetables into a heavy-based casserole that comes with a lid or into the pressure cook. Pour the stock into a jub, stir in the mustard and then pour this over the contents of the pot. Add the chicken legs and the barley and bring to the boil.

2. Oce the hour´s up, the vegetables, chicken and barley should be tender. Remove the chicken legs from the heat. Pull the meat off the bones with a fork and discard the skin and the bones. Chop some parsley to garnish.

¡LISTO!/DONE!